Ingredients
Equipment
Method
- In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water. Add the beef to the bowl and toss to combine.
- In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside.
- Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of the vegetable oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.
- Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes.
- Return the beef to the pan then add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles.
Nutrition
Notes
Use low sodium soy sauce; regular soy sauce makes the dish too salty.
Prepare all ingredients before you start cooking because stir-frying is fast.
To get bright green broccoli, blanch the florets in boiling water, then drain and dry them well before adding them to the pan. If you blanch the broccoli, reduce the cooking time in the pan to 2 minutes.
The sauce must boil for the cornstarch to thicken it.